Prosciutto Bread Recipe

Prosciutto is an Italian dry-cured ham known for the intensity of its flavor and rosy color. Prosciutto bread uses chopped pieces or prosciutto and hard and diced parmesan cheese as a blended ingredient in the dough. This recipe is easy to make in your bread machine from start to finish using the white bread setting.

This bread is a hearty loaf with some salty accents from the prosciutto and it’s great at breakfast toasted with eggs. It’s also a great sandwich bread with cold cuts and/or cheese or as an accompaniment to any Italian dish.

Prosciutto is a bit expensive, but the amount you need for this loaf is not that much, so it should be affordable. This bread also has a yeast proofing step. This is simple to do and involves combining the yeast, warm water and sugar in the bread pan and letting the yeast come to life for 5 minutes before adding the other ingredients.

INGREDIENTS:

INGREDIENTS FOR PROOFING STEP:

1 ¼ teaspoons of bread machine or active dry yeast

1 teaspoon sugar

1 cup warm water 110 degrees Fahrenheit/43 degrees Celsius

INGREDIENTS FOR THE FINAL LOAF:

1 teaspoon of salt

1 teaspoon very coarsely ground black pepper

2 cups of bread flour or all-purpose flour

1/2 cup prosciutto, chopped into 1/4-inch dice

3/4 cup hard parmesan cheese from wedge chopped into 1/4-inch dice

DIRECTIONS:

1

Place the yeast, sugar and warm water into the bread pan and let rest for 5 minutes.

2

Add the rest of the ingredients to the bread pan in the order indicated and select the basic white setting for 2-pound loaf and a dark crust. If you only have a 1-pound loaf capacity, divide all of the ingredients by half.

3

After the kneading cycle, drape some slices of the prosciutto over the top of the loaf.

4

When done, remove and let rest on a wire rack for 10 minutes. Slice and serve.

Ingredients

INGREDIENTS:

INGREDIENTS FOR PROOFING STEP:

1 ¼ teaspoons of bread machine or active dry yeast

1 teaspoon sugar

1 cup warm water 110 degrees Fahrenheit/43 degrees Celsius

INGREDIENTS FOR THE FINAL LOAF:

1 teaspoon of salt

1 teaspoon very coarsely ground black pepper

2 cups of bread flour or all-purpose flour

1/2 cup prosciutto, chopped into 1/4-inch dice

3/4 cup hard parmesan cheese from wedge chopped into 1/4-inch dice

Directions

DIRECTIONS:

1

Place the yeast, sugar and warm water into the bread pan and let rest for 5 minutes.

2

Add the rest of the ingredients to the bread pan in the order indicated and select the basic white setting for 2-pound loaf and a dark crust. If you only have a 1-pound loaf capacity, divide all of the ingredients by half.

3

After the kneading cycle, drape some slices of the prosciutto over the top of the loaf.

4

When done, remove and let rest on a wire rack for 10 minutes. Slice and serve.

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.